The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 28, 2009
Very good. I marinated chicken for about 4 hours. It came out wonderful.
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Cooking Level: Expert

Living In: Denver, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Jun. 16, 2009
If you taste test this by dipping your finger in, you might not be so impressed. I didn't have time to marinate, but it didn't matter. Once the chicken is cooked, however, the flavor is outstanding. In fact, we had leftover chicken, and it tasted even more delicious the next day on broiled sandwiches. I highly recommend this recipe and I'm about to use it again for tonight's meal.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 21, 2009
Wow. Like most people, I had to tweak a bit. Oregano instead of marjoram, for one. Freshly squeezed lemon juice, ane more lemon than olive oil. No time to marinate, so I poked the chicken with a fork, placed it in a freezer bag with the marinade, and rubbed it in for 30 min. Straight on the grill, no foil. Brushed and turned often. I thought it might come out a little bland. But my wife and I agree it's one of the best things I've made. Oh - setting aside a shot glass of marinade for the rice is a great idea. Thanks for the recipe! It's now a staple.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jul. 17, 2008
Tried it, liked it. Was a mite bland, but I was pretty conservative in trying this the first time. Next time, I shall throw more spices and such in there. We really liked it baked. Very tender and juicy. Marinade this for at least a few hours and poke holes in the chicken with a fork to let the juices seep in.
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: May 19, 2008
I was a bit disappointed. The chicken was good. The skin turned out very nicely, but there was little lemon flavour.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Apr. 25, 2008
Really popular with my entire family. Leftovers were wonderful cold in salad and pita sandwiches.
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 25, 2008
We use this on jumbo shrimp and cook on the gas grill but we don't marinate it very long as the lemon juice will "cook" the shrimp.
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Cooking Level: Expert

Home Town: Brewer, Maine, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Jan. 16, 2008
We liked it! It had a delicate flavor, neither too lemony nor too oniony. I estimated the ingredients. Only changes I made were: I used onion powder, and went light on it, and added cracked black pepper. We'll definitely make it again. It would be fabulous in chicken salad.
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 11, 2007
I thought this was awful, but I don't really like onion and that flavor seemed to overpower all the other flavors. Just not my thing, but if you really like onions this recipe is for you.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Dec. 7, 2007
I really liked this. My husband thought it was good, but was not as impressed as he thought he would be.
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Cooking Level: Expert

Home Town: Waukesha, Wisconsin, USA
Living In: Sussex, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.39 star rating.
Reviewed: Nov. 1, 2007
Mine just tasted like lemon juice.
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Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA
Living In: Lansing, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 29, 2007
I have to say this was a little bland. I will try it again, but this time I will marinate the chicken at least a day before grilling.
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Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 27, 2007
didnt have breasts at hand so i tried it with a whole chicken, marinaded the chicken for a whole day with the sauce, even spooned the marinade under the skin andin the cavity. Cooked it the next day over veg that i put in the baking tray with the chicken. wasnt impressed with the effect on the chicken...no flavour. Tried serving it with a dip with potato wedges for friends, they loved it...but i didnt tell them how much it consisted of oil :D next time ill try it with breasts
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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 19, 2007
We didn't think this was anything special -- not *bad* by any means, just sort of blah. Followed the recipe to the letter, marinated for a good while longer than I usually allow (all day long!), but did not get any good flavors in the finished product. Bummer.
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Cooking Level: Intermediate

Home Town: Princeton, New Jersey, USA
Living In: Moorestown, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 15, 2007
I too made a few small changes out of necessity. I also used olive oil in place of the veg oil. Instead of minced onion, I used minced shallot. I was a little short on lemon juice (I juice my own) so I hard to add a tad of water to make up 1/4 cup. 1/2 the salt and I ran 2 large garlic cloves thru a press. Also used a wisk to blend. Here's the important part; my son who hates just about anything, loved it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 11, 2007
A very simple sauce to make with items you have in your kitchen. A good break for the normal red BBQ sauce and much less fattening.
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Cooking Level: Intermediate

Living In: Kent, Washington, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 10, 2007
Didn't care for this recipe, it was missing something. Possibly because I couldn't grill it and has to saute the chicken.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 10, 2007
Made this on Sunday for lunch after marinating for 24 hours in the fridge. Pretty good and really moist.
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Cooking Level: Intermediate

Home Town: Mesquite, Texas, USA
Living In: Wills Point, Texas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 10, 2007
Good, but not as much lemon flavor as I expected. Will try with olive oil next and see if better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.39 star rating.
Reviewed: Sep. 8, 2007
If I could give this 10 stars I would. The only change I made was to use fresh herbs from my garden. I reserved 1/2 the marinade and heated it gently then used it to season some rice which I served with it. The second time I made this I turned it into a stir fry. I cut chicken tenders into bite size pieces then marinaded them for 8 hours. Once again I used just a tiny bit of the marinade to season the rice. I stir fried the chicken along with some sugar peas and served it all with the seasoned rice. What a wonderful recipe!
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